Rabbit meat is lean and an excellent source of protein. Unlike some other game meats, it has a fine grain and a mild flavor. Grilling the rabbit is a tasty way to provide an entree or appetizer for your family. You can use rabbit in many of the same types of dishes as you would chicken meat. Fryer or young rabbits are preferable for grilling, because mature or roaster rabbits can be tough unless braised or baked. The United States Department of Agriculture recommends cooking rabbit to an internal temperature of 160 degrees F.
Marinate the rabbit meat for about 30 minutes to an hour in your favorite marinade. For a sweet, tangy marinade, use 1/4 cup each of lime juice and virgin olive oil and 2 tbsp. honey. Add salt and pepper and 1/4 tsp. of cayenne pepper. The lime juice tenderizes the meat, and the honey adds a sweet taste and enables the skin to brown on the grill.
Place the rabbit on a grill at low heat and turn it after 15 minutes.
Test the internal temperature of the rabbit meat after another 15 minutes. Remove the meat when it reaches 160 degrees F or the juices run clear.
Rabbit meat has little fat in it. It is important to marinate it before grilling or to brush it with melted butter, salt, pepper and any other seasoning you desire.